Step 1: Weigh the materials separately.

Step 2: Weigh the pandan powder and milk powder together and stir evenly with a manual egg beater.

Step 3: Add powdered sugar and stir evenly.

Step 4: Add eggs and stir evenly in one direction.

Step 5: After mixing, it will be smooth, delicate and thick.

Step 6: Add milk and stir evenly.

Step 7: After mixing, it should look like a thin paste.

Step 8: Filter 4-5 times with a filter. Remove the impurities in the filter and set aside the batter.

Step 9: Filtered, no bubbles or impurities.

Step 10: Place the Thousand-Fleu Pan on the electric ceramic stove and preheat it until it is warm. Pour about 2/3 tablespoons of batter into the Thousand-Fleu Pan and shake it quickly evenly.

Step 11: When you see dense bubbles forming on the skin, take it out of the pan and place it on a cooling rack lined with oil paper. The longer you fry, the heavier the burn marks will be.

Step 12: If you take it out of the pan early, the sear marks will be shallower. Fry it according to your preference and so on. Fry all the batter into a thin skin, about 20 sheets at a time. Cover the surface with plastic wrap to moisturize it, prevent it from drying out and cool it down for later use. .

Step 13: Peel the mango and cut into thin slices and set aside.

Step 14: Filling part.

Step 15: Add powdered sugar to whipping cream.

Step 16: Beat with an electric egg beater.

Step 17: 90% hair, that is, the decorating state.

Step 18: Place the cake mat on the decorating table and place a piece of phyllo paper.

Step 19: Spread the cream evenly.

Step 20: Cover with another layer of skin.

Step 21: After covering about 4 layers of skin, add mango slices.

Step 22: Cover with a layer of butter and then a layer of skin.

Step 23: Fold all the skins in the same way.

Step 24: Place in the refrigerator for about 1 hour before cutting into pieces and serving.